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  • Tannin wine, tasting, terroir, tourism in Bordeaux

    Tannin wine

    Tasting wine This is a group of organic sub-stances found in the seeds, skin, and stems of grapes. It contributes to the aging potential of red wines, which have more tannin than white wines.

     

    Tasting wine

    Tasting is an art, a science, and a pleasure. It is also an inexhaustible subject of conversation, even disagreement. Whole books have been devoted to it, both theoretical and technical, but also peppered with amusing anecdotes.

  • The label wine

     

    French wine

     In general

    Appellation contrôlée (AC) – in theory the best-quality category of French wine, with regulations defining vineyard, soil, grape varieties, yields, and alcohol levels. 

    Clos – an enclosed vineyard.

    Cru – literally ‘growth’, indicating a distinguished vineyard site in Burgundy or property in Bordeaux.

    Vieilles Vignes – old vines. Although unregulated, there can be a disctinct bearing of quality. A Chablis Vieillies Vignes for exemple, may have added concentration of flavour.

    Champagne

    Blanc de blancs – made from white grapes (Chardonnay only).

    Blanc de noirs – made from red grapes, vinified without skin contact.

    Brut – dry or dryish in style.

    Demi-sec – sweet.

    Doux – very sweet.

    Vintage – a blend froa a single year, solg after at leat there years ageing.

    Alsace

    Grand cru – classified vineyard site.

    Sélection de grains nobles – wine.

    Vendange Tardive – ‘late harvest’/specially grown ripe grapes.

    Bordeaux

    Cru Bourgeois – classification of chateaux in the Médoc and some of the best value-for-money wines.

    Cru-classé/grand cru-classé/premier grand cru-classé – ‘classified growth’, divided into five ‘tables’ in the Médoc, or from the classification system of the Graves, Sauternes, or St Emilion.

    In Bordeaux, the name of the chateau, or property, is all improtant.

    Burgundy

    Domaine – estate or vineyard hoding, belonging to a grower or négociant.

    Grand cru – top or finest vineyard sites.

    Premier cru – second highest category of vineyard site.

    In Burgundym the name of the grower of negociant is extremly important.

    Loire

    Sec – dry.

    Demi-sec – medium to dry.

    Molelleux – medium sweet to sweet.

    Sur Lie – generally associated with Muscadet, sur lie indicates that the wine has been bottled directly from its lees, without being rached of filtered.

    The Loire has a relatively cool climate, so take note of the vitange,

    Rhône

    The best wines are often from a specified region, appellation or cru, i.e. Côte Rôtie. Côte du Rhône Villages carries a higher reputation than the general appellation.

     

    Germany

    Trochken – dry.

    Halbtroken –semi-dry. In Germany, the grower and grape variety is worth nothing.

    Verband Deutcher Pradikatsweinguter e. V (VDP) – group of estates whose members have agreed to a set of regulations.

     

    Italy

    Amarone – dry Passito wine from Valpolicella.

    Classico – heartland of a DOC zone, generally producing better wines.

    Passito – wine made from dried of semi-dried grapes.

     
     

    Recioto – sweet passito wine.

    Riserva – should be the best wines, from the better vintages, which are held back or aged for longer than normal.

    Superior – wine whit higher alcohol than usual.

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  • Union des Grands Crus and Vieux Chateau Gaubert Bordeaux Wines

    Union des Grands Crus

    Union Grands Crus Bordeaux WineThis association brings together about a hundred crus of the Médoc, Graves, Saint-Emilion, Pomerol, Sauternes, and Barsac. These cru, whether classified or not, have joined up to promote their wines. The Union Charter, of which an extract is quoted here, states the philosophy of its members:

    “A Grand Cru of the Union is located on a particular terroir, limited and original, capable of producing a highly personalized wine with exceptional aging potential. Attached to this terroir are storage tanks and cellars equipped for traditional methods of vinification and maturation, supervised by the proprietor of the estate.